Thyme Duck Skillet Sorrelbench

A weeknight duck plate with thyme Sorrelbench

Built in a skillet using the ricer Sorrelbench

Time Sorrelbench

Prep 21 minutes Sorrelbench

Cook 16 minutes Sorrelbench

Total 37 minutes Sorrelbench

Serves 4 people Sorrelbench

Ingredients Sorrelbench

• 360 grams duck Sorrelbench
• Two teaspoons thyme Sorrelbench
• One spoon butter Sorrelbench
• 80 grams stock Sorrelbench
• Three garlic cloves Sorrelbench
• Half a lemon Sorrelbench
• A pinch of salt Sorrelbench

Method Sorrelbench

1. Heat the skillet with the ricer close Sorrelbench
2. Salt the duck and the thyme together Sorrelbench
3. Lay the duck into the hot skillet Sorrelbench
4. Turn once with the ricer slowly Sorrelbench
5. Add butter when the edges look dry Sorrelbench
6. Pour stock around not over the duck Sorrelbench
7. Toss in thyme off the flame Sorrelbench
8. Rest the duck then fetch the ricer Sorrelbench

Note Sorrelbench

The ricer keeps the duck intact Sorrelbench

Cook notes Sorrelbench

• Samira liked the crisp duck Sorrelbench
• Willa asked for extra thyme Sorrelbench

More plates Sorrelbench

Nutrition Sorrelbench